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Hawaii Recipes

Ponzu Marinated Fish on Thai Somen Salad with Ko Chu Jung Vinaigrette

Source: Chef Instructor Ben Marquez, Maui Culinary Academy

1 lb Opakapaka Fillets
2 T Ponzu Vinegar
2 T Soy Sauce
1 T Ginger, minced fine
1 T Honey

1 9oz Somen Noodles, cooked and drained
1 head Iceberg Lettuce, finely shredded
2 T Cilantro, finely chopped
1 T Fresh Mint, finely chopped
2 oz Cucumber, deseeded julienne
2 T Thai Basil, finely shredded
5 oz Pohole Fern, blanched and cut
2 oz Carrots, finely shredded
1 oz Green Onions, finely shredded

2 T Soy Sauce
1 T Sesame Seed Oil
1 T Patis
1 T Sugar
1 T Sambal Chili
2 t Lemon Juice
1 t White Pepper, ground

1 T Ko Chu Jung
2 T Sweet Thai Chili Sauce
1 T Ponzu Vinegar

2 qt. Oil (for deep frying)
4 oz Cornstarch (for dredging)

2 oz Micro Cilantro
1 T Black Sesame Seeds

Cut fish into 1 oz. strips, and marinate with the soy sauce, vinegar, ginger, and honey for 30 minutes. Drain fish prior to using.

Toss noodles and lettuce with the rest of your salad ingredients, add dressing and toss again.

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